High Fructose Corn Syrup Free Paleo Almond & Cassava Apple Pie

Total time2 hr 35 min

Prep time40 min

Cook time55 min

High Fructose Corn Syrup Free Paleo Almond & Cassava Apple Pie

Apple pie is one of those desserts that feels almost impossible to recreate when you're avoiding processed sweeteners, but this version proves that instinct completely wrong. The crust comes together with almond flour and cassava flour worked around solid coconut oil, giving you a tender, slightly nutty base that rolls out surprisingly well between two sheets of parchment. Maple syrup does all the sweetening work here — both in the crust and the filling — so there's no corn syrup, no refined sugar, and no label-reading anxiety at the grocery store. The filling gets a glossy, jammy consistency from arrowroot starch and a quick cook on the stovetop, which means the apples are perfectly saucy without being watery or overly sweet. Cinnamon, nutmeg, and a hit of lemon juice round everything out into something that smells absolutely incredible while it bakes. The egg wash gives the top crust that deep, burnished golden color that makes a pie look like it came straight from a bakery window. Just be patient and let it cool the full hour before slicing — the filling sets beautifully and every wedge will hold its shape cleanly on the plate.

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Ingredients

8 servings

For the crust

2 cups almond flour
Bob's Red Mill Super-Fine Almond Flour Bob's Red Mill Super Fine Natural Almond Flour - 16 Oz Bob's Red Mill Super Fine Almond Flour - 32 Oz Blue Diamond Almond Flour Finely Sifted - 1 Lb King Arthur Gluten Free Almond Flour - 16 Oz
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½ cup cassava flour
¼ tsp fine sea salt
6 tbsp coconut oil, solid (not melted)
1 large egg
2 tbsp maple syrup
1 tbsp cold water, plus more if needed

For the filling

3 lbs (about 6 medium) apples, peeled, cored, and sliced ¼-inch thick
3 tbsp maple syrup
2 tbsp arrowroot starch
1 ½ tsp ground cinnamon
¼ tsp ground nutmeg
1 tbsp lemon juice

For the egg wash

1 large egg, beaten

Instructions

1
In a large mixing bowl, whisk together the almond flour, cassava flour, and salt until combined. Add the solid coconut oil and use your fingertips to work it into the flour mixture until the texture resembles coarse, pea-sized crumbles.
2
Add the egg, 2 tbsp maple syrup, and 1 tbsp cold water to the flour mixture. Stir with a fork until the dough comes together into a cohesive ball — it should hold its shape when pressed without crumbling. If it seems dry, add cold water 1 tsp at a time. Divide the dough into two equal portions, flatten each into a disk, wrap in parchment, and refrigerate for 30 minutes.

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